Slow-Cooked Lamb Shoulder & Red Wine Jus

• Meanwhile, place slow-cooked lamb shoulder in a baking dish. Pour liquid from packaging over lamb. Cover tightly with foil and roast for 12 minutes. • Turn lamb, then cover with foil and roast until browned and heated through, a further 12-13 minutes.

• Finely chop garlic. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. • In a small heatproof bowl, combine the butter and garlic. Microwave in 10 second bursts until melted. • When the potatoes are done, remove from oven. Crush potatoes until 1cm-thick, then drizzle over melted garlic butter. Return to oven and roast until golden, a further 8-10 minutes.

• While the potatoes are roasting, heat a drizzle of olive oil over medium-high heat in a large frying pan. Cook broccoli, tossing, until tender, 6-7 minutes. • Add pine nuts and cook, until golden, 1-2 minutes. Season with salt and pepper.

TIP: Add a dash of water to the pan to help speed up the broccoli cooking process.

• Meanwhile, pour red wine jus into a microwave-safe container. Microwave in 30 second bursts until warmed through. • In a medium bowl, combine salad leaves, grated Parmesan cheese and a drizzle of balsamic vinegar and olive oil. Toss to combine and season to taste.